Big Bang Chicken

3 tablespoons olive oil

6 boneless, skinless chicken breasts

all-purpose flour

4 garlic cloves, minced

1 medium green bell pepper, sliced

2 (6 ounce) jars marinated artichoke hearts, with juices

2 (15 ounce) cans stewed tomatoes, with juices

8 ounces fresh mushrooms, sliced

1/2 cup sherry

1 teaspoon fresh rosemary, chopped

1 teaspoon fresh oregano, chopped

1 teaspoon fresh basil, chopped

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

Preheat oven to 350 degrees F. Heat oil in a large frying pan over medium heat. Dridege chicken in flour then place in pan and brown for 10 minutes. Add Garlic and bell pepper and cook until soft, about 5 to 6 minutes. Add artichoke hearts, stewed tomaoltes and mushrooms; remove from heat and place in a 9 x 13 inch baking dish.

Cover and bake 30 minutes. Remove from oven, add sherry, fresh herbs and spices then bake an additional 30 minutes uncovered.